Knives For Cakes

Decorating By aundrea Updated 13 Mar 2009 , 4:19pm by Ballymena

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aundrea Posted 11 Mar 2009 , 5:04pm
post #1 of 11

im looking for suggestions on what specific knives (brand etc) that are used for torting cakes. i use a serrated knife, but my knive is dull and i want to get a new one but not sure what i should be looking for.
also, on sugar shacks video she uses a very sharp knive for trimming her sides, any suggestions on what type of knive anyone here uses would be helpful too.
thanks in advance!

10 replies
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Monkess Posted 11 Mar 2009 , 8:30pm
post #2 of 11

We get our knives at the restaurant from a supplier who changes the same set of knives every 2 weeks, including the bread knife. That way we dont have a dull knife in the kitchen and every time its like using a new one! The service is realtively inexpensive-look under knives/knife sharpening in the book and you might find someone in your area!

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tiggy2 Posted 11 Mar 2009 , 8:55pm
post #3 of 11

I would pm sugarshack and ask what kid of knife she uses for trimming the sides. As for torting I would rather use the agbay leveler then a knife. Much faster and more precise. Here'a link with a demo

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sugarshack Posted 11 Mar 2009 , 9:00pm
post #4 of 11

mine is a henckel 6 inch boning knife. not big enough to level cakes. I use it to trim sides and carve my topsy turvys and such.

bed bath and beyond..


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aundrea Posted 11 Mar 2009 , 11:03pm
post #5 of 11

Thank you for the tips!
(And thank you sharon, BTW I LOVE your dvd's!)

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sugarshack Posted 11 Mar 2009 , 11:05pm
post #6 of 11


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tonimarie Posted 12 Mar 2009 , 12:13am
post #7 of 11

what luck, I have been wondering about Sugarshack's knife. Thanks for the post and the answer icon_wink.gif

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tonimarie Posted 13 Mar 2009 , 2:16pm
post #8 of 11

help sugarshack! I went to bedbathandbeyond, and I couldn't find a 6 in boning knife, there are 5 1/2 and 7?? Also there were several different styles of boning knives.....I really need a good knife for carving so if anyone else has bought a henckel knife let me know! Thanks icon_smile.gif and are love love your DVD's!

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HerBoudoir Posted 13 Mar 2009 , 3:10pm
post #9 of 11

Henkel knives are great (my boning knife is a Henkel), but in general, I'm a Wusthoff Classic gal icon_smile.gif. Henkel and Wusthoff are both universally recognized as being very high quality. Global's are a good brand as well. Stay away from anything like Farberware or CHicago Cutlery or the like - while price isn't everything, you just can't buy a good chef knife for $20.

Most of my Wusthoff's cost between $60 and $80 per knife. Wusthoff frequently offers "package deals", like a paring knife and chef knife combo, which are priced less than buying individually. They also frequently run specials where if you spend so much money (usually around $100 or so) on their knifes, they'll send you a free wooden block to put on the counter.

But you won't go wrong with buying Henkel's either. I just like the "feel" of Wusthoff's a bit better, so it's very subjective. As expensive as they are, remember that three knives will do 95% of your work - a chef knife, a paring knife, and a serated bread knife. You do not need 15 different knives (not that that stops most of us from getting more...)

I have a Wusthoff serated bread knife (which is also a Cook's Illustrated best rated) that I use for torting cakes. Works great - it's long enough and very sharp. It is, however, slightly too thick to be "perfect".

When I took a cakes class through a local community college's culinary program, we used very thin long slicing knives, which were ideal (well the sharp ones were - they had some crap ones too). While I'd like to get one of those, I honestly don't torte cakes enough to justify dropping $80 on a knife to do only that. I have primarily seen this type through restaurant supply companies - there are ones that sell on the web, and you probably have a local restaurant supply store.

Hope that helps!

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doughdough Posted 13 Mar 2009 , 3:23pm
post #10 of 11

Guess who's going shopping @ BBB this weekend! icon_wink.gif

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Ballymena Posted 13 Mar 2009 , 4:19pm
post #11 of 11

For under 12" cakes I use the Wlton cake leveler, I find it works well. For over that diameter I use a 10"blade Henkel. I am in search of a much longer one and am planning on stopping in at a restaurant supply store next time I go to the city. I don't like a serrated knife, it crumbs too much. I have the large Wilton cake leveler but find the blade isn't sturdy enough so that was money wasted. I would LOVE an Agbay leveler but thats will happen someday when I get a really Big order and I can justify the expense.

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